Wednesday, December 13, 2017

Only himself and myself eat Christmas Cake, so I no longer make the lovely large one I used to make. This one does instead; it's a souped-up version of my Rum Brack. A non-vegan version can be made of course - substitutes in receipe.

- Soak the fruit, sugar, rum/whiskey and tea in a bowl - leave until cold
- Preheat the oven to 180C
- Grease and line the bottom of an 8" round tin (I used a 2lb loaf tin, this time)
- Add the melted marg to the fruit mix. Stir through.
- Add the beaten egg. Stir through.
- Sieve flour, then fold in the flour, bread soda and spice
- Scrape/pour mixture into the lined tin
- Bake for 55 minutes, until a skewer comes out clean
- Cool in the tin for 10 mins then turn onto a wire rack.
- Peel off paper when cool
- Wrap cake in greaseproof and store in a tin
- Prick cake with a cocktail stick and feed with a more rum/brandy once a week (if the cake lasts that long!)
- We're not marzipan or icing fans but vegan versions of both are available :)